Szechuan Vegetable Stir Fry
Bursting with vibrant colors and bold flavors, this Szechuan Vegetable Stir Fry is a quick and easy way to bring authentic Chinese cuisine to your table. Featuring a medley of fresh vegetables—broccoli, red bell pepper, snap peas, mushrooms, and carrots—this dish is elevated by the spicy, numbing kick of Szechuan peppercorns and dried red chilies. A umami-rich sauce made with soy sauce, hoisin, and a touch of rice vinegar coats the veggies in a velvety glaze, achieved with a simple cornstarch slurry. Ready in just 25 minutes, this healthy and satisfying stir fry is perfect for a weeknight dinner. Serve it hot with steamed rice or noodles and watch as this dish becomes a weeknight favorite, delivering the perfect balance of spice, aroma, and crunch.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 2 medium Carrots
- 1 cup Snap peas
- 1 cup Mushrooms (button or shiitake)
- 4 cloves Garlic
- 1 inch piece Ginger
- 2 pieces Green onions
- 1 teaspoon Szechuan peppercorns
- 4 pieces Dried red chilies
- 3 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Hoisin sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
Instructions
Wash and prepare the vegetables: cut the broccoli into bite-sized florets, julienne the red bell pepper and carrots, trim the snap peas, and slice the mushrooms. Mince the garlic and ginger. Thinly slice the green onions, reserving the green tops for garnishing.
In a small bowl, mix the soy sauce, rice vinegar, and hoisin sauce. In a separate small bowl, mix the cornstarch and water to create a slurry.
Heat a large wok or skillet over medium-high heat. Toast the Szechuan peppercorns for 30 seconds until fragrant. Crush them slightly with a mortar and pestle or the back of a spoon.
Add the vegetable oil to the wok and increase the heat to high. Once the oil is shimmering, add the dried red chilies, garlic, ginger, and toasted Szechuan peppercorns. Stir-fry for 30 seconds to release their aroma.
Add the broccoli, carrots, and mushrooms to the wok. Stir-fry for 2-3 minutes until they begin to soften. Add the red bell pepper and snap peas, and continue stir-frying for another 2 minutes.
Pour the soy sauce mixture over the vegetables and stir to coat evenly. Add the cornstarch slurry and stir well until the sauce thickens and evenly coats the vegetables.
Turn off the heat and drizzle with sesame oil. Garnish with the sliced green onions (green tops).
Serve the Szechuan vegetable stir fry hot with steamed rice or noodles.
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.9 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 406 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
